Cutting down on hot dogs, sausages and bacon may help you avoid a premature death from cancer, along with heart disease and other causes, suggests a new study of almost half a million Europeans.
The study, published online in BMC Medicine, calculated that 3.3 percent of the deaths in the study could have been prevented if participants ate less than 20 grams of processed meat – about equal to a piece of bacon – every day.
AICR’s expert report and its continuous updates show that both processed meat and high amounts of red meat increase the risk of colorectal cancer.
The BMC Medicine study investigated the links between red meat, processed meat and mortality. They used data from the European Prospective Investigation into Cancer and Nutrition (EPIC) study, including approximately 450,000 participants from ten European countries. When the men and women entered the study, between the ages of 35 and 69, they were free of cancer and and heart disease. Continue reading
Today kicks off National Colorectal Cancer Awareness Month, and you’ll be hearing a lot about the diseases’ symptoms, risk factors and screening guidelines in the news. This is only as it should be; these messages need to get out there and be heard if we hope to raise awareness of colorectal cancer, increase its early detection, and ultimately save lives.
But there’s a vital message that doesn’t make the headlines, a key component of colorectal cancer prevention that too often gets lost in the focus on screenings and symptoms. And that’s this:
We can cut the number of colorectal cancers in half. Starting today. Simply by making healthier everyday choices.
Throughout March, the AICR Blog will set aside each Friday to focus on one of those healthy changes. Today, let’s take a closer look at the evidence on fiber and colorectal cancer risk.
What’s The Link? Continue reading
Spinach — the dark green leafy source of Popeye’s superhuman strength — is abundant in many nutrients, including magnesium. A new study suggests that diets higher in magnesium are associated with lower blood levels of glucose and insulin, which are often elevated in people with type 2 diabetes.
Research now shows that people with type 2 diabetes are at increased risk of certain cancers, including kidney, pancreatic and colorectal.
The study was published online last month in The Journal of Nutrition.
Study researchers analyzed data from approximately 53,000 non-diabetic European men and women from 15 studies who were part of the Cohorts for Heart and Aging Research in Genomic Epidemiology (CHARGE) study. The individual studies had collected dietary data through questionnaires, interviews, and/or food diaries along with glucose and insulin levels after participants had not eaten for at least 8 hours. Continue reading